Mushroom Khichda

Khichda is a popular Indian dish that is a variation on the dish known as Haleem. Traditional khichda is made with goat, beef, lentils, and spices that are slow cooked into a thick paste. This version is a vegetarian variant. The mushrooms have a thick and chewable texture that gives it a chewiness similar to meat. It also works extremely well in stews as the mushrooms carry flavor and seasoning much in the same way that chicken does.

Health Benefits

The primary ingredient in mushroom khichda is naturally mushrooms. Mushrooms are amazing vegetables that have lots of health benefits. The biggest benefit mushrooms have, is that they are a top tier plant based protein. Protein is vital for your body’s health as it is the building block of the cells. You need protein for both cellular repair and cellular creation. It is also needed to build muscles, regulate your weight, and help improve digestion.

Ingredients

3-4 onions – chopped

4-5 garlic cloves

2-3 green chillies

1 cup barley

300 g button mushrooms

200 g shitake mushrooms

100 g butter

1 tsp jeera

salt to taste

1 tsp black pepper

How To Make Mushroom Khichda

1. Boil 1 cup barley,
2. Chop garlic, onions, green chillies, and mushrooms.
3. Heat 100 g of butter in a pan.
   1. Add cumin, onions, garlic & green chillies,
   2. Add button mushrooms then shiitake mushrooms,
   3. Add some shiitake water, black pepper, and salt.
   4. Let everything cook.
4. Garnish using coriander.

Trivia

A singular portabella mushroom contains more potassium than the average banana.